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Vegan tiramisu with panettone and cream

Light vegan tiramisu with leftover panettone and vegetable cream
Prep Time20 minutes
Rest time3 minutes
Total Time20 minutes
Course: Dessert, dessert
Cuisine: Italian
Diet: Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: christmas, panettone, cream, Italian recipe, tiramisu
Servings: 6 servings
Author: LuvveLovesFood
Const: low

Equipment

  • 1 electric whisk
  • 2 bowls
  • 1 rectangular shape with high edges30x20 cm

Ingredients

  • ½ vegan panettone
  • 300 ml coffee
  • 3 tsp sugar
  • 2 tsp bitter cocoa powder

For the cream

  • 250 g vegan mascarpone
  • 200 ml vegan cream to whip
  • 4 tsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Prepare the coffee, add 3 teaspoons of sugar and stir well to mix well. Set aside and allow to cool. To speed up this step, you can use instant coffee and cold water.
    To speed up this step, you can use instant coffee and use cold water.
  • In a bowl, whisk 250 g mascarpone with 4 teaspoons of icing sugar and a teaspoon of vanilla concentrate. Set aside.
  • In another bowl, whip the vegetable cream until stiff.
  • Put the cream into the whipped mascarpone and mix gently with a marisa (spatula) until the mixture is smooth and foamy.
  • Cut the panettone into slices approx. 1 cm thick. If you don't like them, remove the raisins.
  • Put the coffee in a deep dish and dip the slices of panettone until they are well soaked and transfer them into your rectangular mould.
  • Put on a layer of cream and sprinkle it well with the help of a spatula.
  • Continue by making another layer of panettone soaked in coffee and a layer of cream.
  • Put the cocoa powder in a colander and sprinkle it over the tiramisu.
  • Cover the tiramisu with cling film or tin foil and leave to rest for at least 3 hours in the fridge or a cold place.
  • Enjoy your tiramisu cold!